PROVOLONE LOAF

By Shirl

I think this was served with French Bread. Long thin loaves, cut lengthwise in half and cut into about 1 inch pieces.

Ingredients

• Make Pesto and Cream Cheese mixtures:
• 1/2 cup dried tomatoes, packed in oil, drained and chopped
• 1/2 lb. thinly sliced provolone cheese
• Pesto (Recipe Follows)
• Garlic Cream Cheese (Recipe Follows)
• . Toasted Baguette, Bagel chips or crackers
• PESTO: Whirl in blender or food processor until pureed;
• 1 cup (2 pkgs) lightly packed basil leaves
• 1 cup fresh Parmesan cheese grated (2 1/2 oz.)
• 1/8 - 1/4 cup olive oil
• 1-2 large clove garlic
• GARLIC CREAM CHEESE: Mix in food processor;
• 16 oz. cream cheese
• 1 clove garlic. mashed
• pinch of pepper

Preparation

Step 1

Line a 4 x 8 or 3 x 7 inch loaf pan with plastic wrap, leaving an overhang.

Cut provolone slices in half and arrange slices, slightly overlapping, to cover bottom of pan and about 2" up-sides(use about half the cheese). Divide remaining provolone into two equal portions and set aside.

Fill the loaf pan with layers of Cream Cheese, Basil pesto, Cream cheese, Tomatoes, Provolone, Basil Pesto, Cream Cheese, Tomatoes, Basil Pesto, Provolone...etc. using up all ingredients.

Fold cloth over loaf and press gently to compact loaf. Chill until firm - about 2 hours. Fold back plastic wrap and invert loaf onto serving dish. Garnish with a few leaves of fresh basil and sliced dried tomatoes. Cut off portions to eat on toast or cut into 1/2 inch slices and serve on salad plate as a first course.